Pear Cranberry Mini Pies

Last pie of this, and I will keep it short and sweet because I am sure you are busy preparing and baking already.

I was intrigued by this combination. I was also wanting to give pears more of a chance. I tend to lean towards apples (slash I tend to completely forget that pears exist).

So it was finally pears turn to shine. And I was on a cranberry kick. Having them together seemed perfect!

Pear Cranberry Mini Pies

Crust:

Favorite gluten-free pie crust recipe

Filling:

4 pears, cored, peeled and chopped

1/3 cup cranberries

1/4 cup coconut sugar

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

Streusel Topping:

2/3 cup almond flour

1/2 tsp cinnamon

3 tbsp cold butter, cut cubes

2 tbsp coconut sugar

How to Make it Happen:

Make your favorite pie crust recipe. Divide into balls. Flatten into disks. Evenly press into mini pie pans. Flute the edges to your own custom design. Set in the freezer until the filling is ready.

Chop pears. Toss with the cranberries, coconut sugar, vanilla, cinnamon and ginger. Spoon into the bottom of each pie crust. Sprinkle streusel onto each pie. I also took this time to slice two cranberries and lay them on top (just a sneak peek as to what is going on, on the inside. Bake for 400 minutes, until the crust and streusel are golden in color.